Crunchy and savory dulse flakes lend a taste and texture similar to bacon when sprinkled over artichoke croquettes. Kombu dissolves in chipotle black bean and mushroom chili, giving it a trace of saltiness before being finished with crème fraiche. Agar agar, a clear, tasteless alternative to chemical-based and animal gelatin, creates a thick, smooth base for dark chocolate orange pudding. These three ingredients share one thing in common: they are sea vegetables. Read More
As if we needed another reason to reject approval of genetically engineered (GE) salmon, internal agency documents uncovered by environmental groups raise serious questions about the adequacy of the FDA’s review of the AquAdvantage Salmon application. Friends of the Earth, Earthjustice, Center for Food Safety and Food & Water Watch received the previously undisclosed documents through a Freedom of Information Act request. Read More
The movement to label genetically engineered (GE) foods in the U.S. is gaining momentum by the day. Just this week, a federal bill to require labeling of GE foods was introduced in Washington D.C. with strong bipartisan support —including that of over 30 Congressional co-sponsors from House and Senate. And more states have introduced GE labeling bills this year than ever before. Whether or not these initiatives pass in 2013, this much seems clear: we will win labeling of GE foods. It’s just a matter of time. Read More
Minnesota Congressman Colin Peterson (D-Minn.) struck a nerve this month when he said that “there is five times as much fraud” in the federal crop insurance program as there is the Supplemental Nutritional Assistance Program.
“There is less fraud in food stamps than in any government program,” Peterson told the National Journal on April 10. “There is five times as much fraud in crop insurance than in food stamps.” Read More
Rolling across North Carolina, Indiana, Illinois, Washington, California, and today, eastern Michigan, I’ve seen first-hand the impacts of industrial dairy, poultry, and hog factories on rural communities. I admire the people who fight back against the invasion of factory farms. I seek them out, trying to see the land from their eyes. But no matter how many times I experience it, I still find unpalatable a business model that’s based on marginalizing animal welfare and polluting your neighbors’ air, land, water and quality of life in the name of profit and cheap food. Read More
In his latest book, Cooked: A Natural History of Transformation, author and journalist Michael Pollan investigates the lost art of cooking, apprenticing himself to bread bakers, fermentos, pitt masters, and others to learn how to take back the kitchen. We sat down to chat with Pollan about why cooking is empowering, how to feed your superorganism, and to get his thoughts on the current state of the food movement. Read More
It’s not surprising news: Our food system is not working for us or our planet.
But college students across the country are taking a stand. Through the creation of student run, sustainably sourced food ventures these young people are creating a food system that is good for their bodies, communities, and the planet. Read More
The concept of supporting local food systems is almost a given at this point for those of us who work in the food world. We either already understand or can easily grasp that buying locally-grown fruits, vegetables, and other food products as close to the source as possible helps put more dollars into local farmers’ hands. It’s a given that local food is fresher and often tastes better than food that has been shipped hundreds, or even thousands, of miles (if you can find out where your food comes from in the first place). It’s a given that food hubs and other local food-processing and distribution infrastructure facilities give local producers a way to streamline costs, add local jobs, and can contribute to a region’s food justice and food sovereignty. It’s a given that buying local food can be part of a larger strategy to help preserve farmland from development. Read More
“Soup Kitchens”—their focus is food, but they can be about community connection. Did you know that the word “companion” comes from the Latin words meaning “bread” and “together”? By welcoming everyone and fostering a space for sharing and companionship, soup kitchens can be places for restoring not only the body but the community as a whole. They can be gathering tables, hence how The Gathering Table soup kitchen in Cashiers, North Carolina got its name.
The Gathering Table serves anywhere from 50-120, as-local-as-can-be, mostly organic, veggie-packed meals every Thursday night at the Cashiers Valley Community Center. Read More
Website by SOUTH BEND
